Effect of material parameters and machine parameters on physical property of extrudates prepared from different blends of sattu and kodo

In the present study extrudates were prepared to identify the optimum machine parameters and prepare good quality ready to eat extruded snacks from a suitable blend of sattu and kodo Extrusion aims at producing a voluminous, expanded, crispy product resembling a baked product. The increase in proportion of sattu and die head temperature increases the water absorption index. The water absorption index achieved a maximum value of 58.5% and a minimum value of 48.7%. The bulk density increases with the increase in moisture content increases in proportion of sattu and the increase in barrel temperature with decrease in die head temperature and increase in screw speed. The bulk density achieved a maximum value of 0.60 g/mm3 and a minimum value of 0.46 g/mm3.